if you’ve learned anything from biology class, then you know that corn and beans make a complete protein source… and a delicious one too. you have to use fresh corn for this dish. we’ll reluctantly say you can use canned corn, but there’s no comparison to the taste of the real deal. fresh corn is sweeter and juicer. likewise, you can use canned black-eyed peas too.
to bind the flavors together, we will mix it with our guacamole, recipe here. sour cream also works too!
dry black-eyed peas 6 oz (170 g)
corn 3 ears
butter 1 tbsp
oil 2 tbsp
cilantro 2 bunch
juice of 1 lime
salt 1 tsp
ponzu 1tbsp
soy sauce 1 tsp
- wash and soak the beans in a bowl of cold water for an hour
- transfer the beans to a pot of boiling water, cook until soft
- once cooked, strain the water. place the beans in a large bowl and season with ponzu and soy sauce, set aside
- cut the fresh corn kernel off the cob
- on medium-high heat, add oil and butter to a pan and cook the corn kernels to lightly brown, stirring regularly, about 8-10 minutes
- season the corn with salt and lime juice
- combine the corn with the black-eyed peas and mix
- top with guacamole (and/or sour cream) and cilantro
soak the black-eyed peas in water for at least an hour
cut the kernels off the cob
top with guacamole or sour cream
top with creamy guacamole to complement the crunch of the corn
Homemade in Hong Kong 
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